4  SPECIFIC PRINCIPLES TO COVER EXCEPTIONS AND ADDITIONS TO THE DESIGN, CONSTRUCTION AND CLEANING OF ALL BAKERY EQUIPMENT, AS DEFINED IN SECTION 3.

4.38  DESIGN REQUIREMENTS FOR COOKIE AND CRACKER SANDWICHING EQUIPMENT

4.38.1 Definitions

4.38.1.1 Product zone, as defined in Section 2.11, shall include such accessory equipment as filler tanks, pumps, valves, and fittings.

4.38.2 Specific Design Requirements

4.38.2.1 Catch pans shall be readily accessible or readily removable, and shall not rest on the floor.

4.38.2.2 Skirts and/or aprons shall be readily removable for cleaning.

4.38.2.3 Pumps, valves, piping and fittings in the product zone shall be of the sanitary take-apart type, and shall be readily accessible and removable for cleaning.

4.38.2.4 Joint surfaces between portable sandwiching equipment and related equipment (base cake conveyors, package loaders, wrappers, etc.) shall be removable.